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That sounds good and I'll start one up sometime today. I just don't know how to forget that I have it.

Betty they don't use bleach when they process sugar. But with the increasing of ethanol they have been importing more sugar form over seas. The imported stuff is "dirty" looking to Americans and it gets reprocessed before being sold.

Having the paper trail would be the way to go as long as it says your below 200 gallons. If no paper trail then they could say that I made it all this year and I would be way over the 200 gallon limit. I got a response form the ABC office. There are no laws for a home owner on how many...

We bulk age for 6 to 9 months, blend, sweeten, and give it a few days to bottle.

I have only seen laws about how much you can make not how much you can store. I know I have 1,000 bottles of what I have made; five 40 gallon kegs bulk ageing, and 30 gallons in glass jugs that is ageing. We keep good records of what we made and when. I did some searching to find out if...

We mostly make huge batches of wine. We have a 100 gallon stainless steal primary, use 40 gallon pickle vats for secondary, and have a 130 gallon blending tank. Every year we go for one large batch of something and a bunch jugs that we keep for blending for the next few years. We do right...

There is a chemical in most seeds that can be harmful to humans. I can’t think of the name of it right now and I tried doing a Google search for it but it comes up with to much other stuff. From what I was taught in cooking school (it’s been a long time) is it takes a lot of seeds to make...

Thanks wade I had never heard of melomels. After googleing it I see I’m good to go. I’ll be using less then the recipes I saw but I think I’ll use about 20 gallons of the 75 gallons I have left. Next year I will make a true melomels with the drum that I have left. I like to get the...

I currently have 2 – 40 gallon pickle kegs of mead. I did bottle some of it for a family reunion earlier this year and I sent every one home with a bottle. I would rather have a glass or two of the wine we make then a glass of mead any day. I just don’t want to mess up a good size batch of...

I’m not sure smurfe but that is a good question. It looks like we will be using some honey unless we find something leading us to not doing it. We still have a while till the grapes are ready…

I have used honey for back sweetening a few times also. I think I could replace 1/3 of the sugar with honey but I have no clue. Sacalait thanks for the reply.

My wife did make 5 gallons of cantaloupe wine about 5 years ago. It wasn’t for us and we tried blending it but we didn’t come up with something that we liked. My mom found it one day and she loves it; it’s not something that I would pull out to drink but it defently improved with age.

I got three 55 gallon drums of raw clove honey 2 years ago at an auction for $1.75 a gallon. Last year we made tons of mead; but we still have a 55 gallon drum left. The misses and I have talked about replacing some for the sugar with honey this year but were wondering about how it will...